Thai

Tom Kha Thalay (Seafood stew with coconut milk)

Name: Tom Kha Thalay (Seafood stew with coconut milk)
Yield: 4 servings
Cuisine: Thai
Ingredients: 400 ml plain water, + 1 stock cube; 400 ml coconut milk; 8-12 prawns, shells & veins removed; 1 squid tube, sliced; 200 g fish fillets; 5 straw mushrooms, cut to quarters; 2 limes, juiced; 2 cm galangal; 1 stalk lemongrass, bruised; 1 big tomato, quartered; 3 kaffir lime leaves; 2 sliced chilli padi, to taste (for extra heat, optional; 1 tbsp Thai fish sauce, to taste; 1 stalk cilantro, chopped; g Sugar to taste; 1 tsp or more

Serves about 4 · from D'Open Kitchen

Method

Combine stock and coconut milk, bring to boil with galangal, ginger, lemongrass, chillies, kaffir lime, tomatoes and straw mushrooms.
Add in prawns, fish fillets and lastly squid. Cook for 2-3 mins, season with fish sauce and sugar to taste.
Turn off fire, then add in lime juice, stir and serve in bowls. Serve with rice.

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